Steven Raichlen's Barbecue! Bible

Posts Tagged ‘barbecue university’

Under the Hood

A Pox on Socks and Ties: Give Dad Gifts He Really Wants

A Pox on Socks and Ties: Give Dad Gifts He Really Wants

12 Grilling Gifts to Show That Special Man How Much You Love Him Why are dads so hard to shop for? We don’t know, but with Father’s Day approaching fast (Sunday, June 17), we’re here to help. For months, we’ve been accumulating ideas in every price range to help you honor Dad on his special day. All are related to grilling and barbecuing, of course. And if you are a Dad and see something you’d like, no one would blame you for dropping hints in advance of the holiday. Project Fire Steven’s latest book in the best-selling Barbecue! Bible series was released...

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Barbecue University™

Greatest Hits of BBQ U

Greatest Hits of BBQ U

Barbecue University—the incredible hands-on grilling class founded and hosted by Steven Raichlen to share his grilling and barbecue expertise—is just around the corner. One of our favorite springtime tasks is developing the menus. Since 2001, thousands of students have attended these three-day sessions, many traveling thousands of miles to learn the secrets of live-fire cooking from one of the world’s foremost authorities. Hosted by the luxurious Forbes 5-star...

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Under the Hood

Come Out of the Cold: Recipes for Electric Smokers

Come Out of the Cold: Recipes for Electric Smokers

There are a lot of lingering stereotypes in the world of barbecue. There’s still a perception that bona fide pit masters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night. Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.” Let me tell you something:...

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Barbecue University™

The Ultimate Gift? Barbecue University 2018!

The Ultimate Gift? Barbecue University 2018!

Sure, you could give that live-fire cooking-obsessed special person in your life another piece of grill gear. Or a cookbook or barbecue seasonings or a gift certificate to a favorite barbecue joint. But this year, how about a gift that keeps on giving and the barbecue experience of a lifetime? We speak, of course, about Steven Raichlen’s Barbecue University™—ranked the #1 barbecue experience by the Food Network. Imagine a summer camp for adults who love barbecuing and grilling, set at a Forbes 5-Star, AAA 5-Diamond resort—the luxurious...

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Barbecue University™

Tongue-In-Cheek Meatballs: Blue(berry) Balls

Tongue-In-Cheek Meatballs: Blue(berry) Balls

I bet this is one recipe that began (wink, wink) with a name. But whoever had the idea to wrap sweet blueberry muffin in smoky spicy sausage deserves a star on the barbecue walk of fame. The counterpoint of sweet and salty, of smoke and fruit, of meaty and soft is as unexpected as it is brilliant. They were a big hit with students at Barbecue University this past summer. As near as I can tell, these sausage balls debuted at the Wildwood BBQ Bash in Wildwood, Missouri. [After posting, we received word from Shawn...

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Barbecue University™

Greatest Hits: 10 Recipes from Barbecue University™

Greatest Hits: 10 Recipes from Barbecue University™

Barbecue University™—still going strong after 17 years! The professor, yours truly, has lost track of how many students he’s personally escorted up the ladder of grilling enlightenment. Suffice it to say, the answer is “thousands.” And I can’t say how many recipes have been featured over the years, because while each student receives a leather-bound notebook that includes that session’s menu and recipes—always 8 to 10 a day—I often go off script and give them extras. During the first...

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Barbecue University™

How to Grill the Perfect Steak

How to Grill the Perfect Steak

Thousands of students have graduated from Barbecue University, the intense hands-on course in live-fire cooking I’ve been teaching since 2001. And nearly all have a common goal: to learn how to grill the perfect steak—crusty on the outside, juicy and sanguine on the inside, and deftly seasoned. Even among intrepid grillers, the fear factor is high with beefsteak. Miscalculate the cooking time by mere minutes, and you’ve potentially devalued your investment—which is usually substantial—and...

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Planet Barbecue

Sizzling and Sexy: Grilling with a Plancha

Sizzling and Sexy: Grilling with a Plancha

What do South Carolina’s oyster roasts have in common with Colombia’s arepas and Japan’s teppan yaki feasts? All are cooked on a flat piece of metal analogous to a griddle, often over an open fire. In fact, nearly every cooking culture on Planet Barbecue has a historical relationship with this simple form of food preparation, none more than Spain. In Spain, the term plancha (literally, “plate”) refers both to the device itself and...

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Hot Stuff

10 Awesome Gift Ideas for Dad on Father’s Day

10 Awesome Gift Ideas for Dad on Father’s Day

Compared to moms, dads are notoriously difficult to shop for. One thing’s for sure: a bouquet of flowers won’t cut it. But if your father enjoys grilling or barbecuing (and few dads don’t), you don’t need to stress out. Which brings us to one of our most popular blogs of the year: our annual Father’s Day Gift Guide. We’re publishing it well in advance of June 18th this year, to give you a full month to shop for a gift for that most important man in your life. And if you’re a father yourself and see anything here you’d like . . . well, no one would blame you for printing out this list and...

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Grilling with the Best Olive Oil

Grilling with the Best Olive Oil

If you’ve watched my TV shows (the latest one is Project Smoke on American Public Television), you’ve likely noticed I always emphasize that the quality of your food is at least as important as how you cook it. On the show, we use the best meat. The best produce. The best seafood. This dedication to quality extends to other ingredients as well. An example? Premium extra virgin olive oil, which you’ve likely noticed on the set, is a staple in my cooking and grilling life, a...

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